Once you have your Thai red curry paste ready to go, either freshly made, or from a can or bottle (but fresh is of course going to taste better), you’ve just got to fry it up with some chicken and a few other ingredients, and you’re ready to go.
I used about 300 grams of chicken breast, which was two small chicken breasts altogether.
First slice the chicken into small bite sizes pieces – I like to slice it pretty small because more flavor gets coated on each piece of chicken, plus it’s faster to fry.
Once you have your Thai red curry paste ready to go, either freshly made, or from a can or bottle (but fresh is of course going to taste better), you’ve just got to fry it up with some chicken and a few other ingredients, and you’re ready to go.I used about 300 grams of chicken breast, which was two small chicken breasts altogether.First slice the chicken into small bite sizes pieces – I like to slice it pretty small because more flavor gets coated on each piece of chicken, plus it’s faster to fry.
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